Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower
1/4 cup nonfat buttermilk
3 tablespoons canola mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon minced shallots
1 teaspoon minced fresh thyme
1 teaspoon cider vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 garlic clove, minced
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 tablespoons olive oil
1 teaspoon onion powder
3/4 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
1/4 teaspoon chipotle chile powder
2 ears yellow corn, shucked
1 small red onion, cut into 1/2-inch slices
2 yellow tomatoes, each cut into 4 slices
2 red tomatoes, each cut into 4 slices
1 cup cherry tomatoes, halved
1 sliced peeled ripe avocado
How to Make It
Preheat grill to high heat.
Combine first 9 ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve.
Lightly coat chicken with cooking spray. Combine oil, onion powder, cumin, 1/2 teaspoon salt, and chipotle; rub evenly over chicken. Coat corn and onion with cooking spray. Arrange chicken, corn, and onion on grill rack; grill 8 minutes or until done, turning chicken and onion once and corn occasionally. Remove from grill; let stand 5 minutes. Cut corn kernels from cobs.
Slice chicken. Arrange 1 breast on each of 4 plates. Arrange 2 yellow and 2 red tomato slices on each plate. Top each serving with 1/4 cup cherry tomatoes. Divide corn, onion, and avocado evenly among plates. Sprinkle 1/4 teaspoon salt over salads. Drizzle about 1 1/2 tablespoons dressing over each salad.
This recipe is a family favorite. We turned it into a salad, serving the chicken over Herb Salad Mix and adding a little goat cheese and roasted red pepper. Fantastic! The dressing is a keeper. I double the dressing recipe and give it time to really chill in the fridge.
This is an easy and delicious salad especially if you have access to fresh, just picked tomatoes. The only change I made was with the buttermilk--I am not a fan and when I googled buttermilk for nonlovers, it said to mix 3/4 c sour cream with 1/4 cup milk. Since I was making the salad for two, I used 2 oz sour cream and 1 tsp of milk. I then continued with the rest of the dressing recipe--my husband and I both loved the dressing very much and there was enough for the two of us. At the local farmers market, I found beautiful heirloom cherry tomatoes which gave the salad a lot of color. Plus I tried a lemon yellow tomato variety (excellent) and a Jersey tomato for the red. The spice on the chicken was delicious. My husband is already asking that I make this salad again next week! After reading other reviews, I may try adding grilled red pepper. Nice and light and easy on a hot summer night!
Fantastic dressing. Unfortunately an unexpected storm came through and had to resort to the grill pan on stove; the charcoal grilled chicken would make this a grand slam! I used a mixed medley container of small tomatoes that my market had along with the grape tomatoes and I forgot the corn, but still a delicious meal.
A great, quick, easy summer meal. My only minor complaint is that the chicken wasn't very flavorful which was surprising given the chipotle chile powder. Will try and add some garlic and perhaps more chile powder next time.
Excellent recipe! It is perfect for a warm summer night. I broiled the vegetables because our grill wasn't working and I added sliced broiled yellow pepper (removing the skin). There were no leftovers!